Ingredients

• 1kgboneless chicken thighs, skin on, halved
• 500glong-grain rice
• 750mlchicken stock
• 1½ teaspoonssaffron threads
• 3bay leaves, fresh if available
• 3garlic cloves
• sea salt and freshly ground pepper
• 2 tablespoonsolive oil
• 1onion, finely diced
• 1green capsicum, seeds removed, finely diced
• 3garlic cloves, finely chopped
• ½ teaspoonground cumin
• ½ teaspoonground coriander
• ½ teaspoonground fennel
• 400gtinned diced tomatoes
• 150gfreshly shelled peas, about 350g unshelled

Method

• Pour the stock into a saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and add the saffron threads, bay leaves and cloves. Cover the saucepan with a tight-fitting lid and keep the broth warm over low heat.
• Season the chicken on both sides with salt and pepper. Heat the oil in a deep, heavy-based frying pan and add the chicken, skin-side down. Cook until golden on both sides, then remove from the pan. Reduce the heat and add the onion, capsicum and garlic to the pan with a little extra salt and cook, stirring occasionally, until the vegetables are soft. Add the ground spices and rice and cook, stirring, until the rice is well-coated in oil and the spices are fragrant. Pour in the stock, tomatoes and their juice, and peas, bring to a simmer and stir again.
• Arrange the chicken over the rice and cover the pan with a tight-fitting lid. Reduce the heat to very low and cook, covered, for 15 minutes. Turn off the heat and allow to stand, covered, for a further 10 minutes. Remove the lid and check the seasoning. Discard the bay leaves and cloves before serving. Divide among four large bowls and serve with green salad.